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🍽️ Oven Spinach Dumplings with Tomatoes

501 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Wash the spinach thoroughly and let it drain.
  2. 2. Halve the onion, peel it, and chop it into small cubes.
  3. 3. Heat some butter in a pan over medium heat.
  4. 4. Sauté the onion cubes for about 2 minutes until translucent.
  5. 5. Add the spinach to the pan and let it wilt covered for about 5 minutes.
  6. 6. Place the spinach in a sieve and squeeze it well to remove excess liquid.
  7. 7. Roughly chop the squeezed spinach.
  8. 8. Preheat the oven to 200 °C (top/bottom heat).
  9. 9. Wash the tomatoes, halve them, and remove the stems.
  10. 10. Chop the tomatoes roughly.
  11. 11. Peel the garlic and slice it.
  12. 12. Wash the thyme and dry it.
  13. 13. Strip the thyme leaves from the stems.
  14. 14. Place the tomatoes on a baking tray.
  15. 15. Season the tomatoes with thyme, garlic, salt, pepper, and sugar.
  16. 16. Drizzle the tomatoes with some oil.
  17. 17. Bake the tomatoes in the oven for about 20 minutes.
  18. 18. Bring about 4 liters of salted water to a boil in a large pot.
  19. 19. In a bowl, mix the spinach with the quark, eggs, breadcrumbs, salt, and pepper thoroughly.
  20. 20. Let the spinach mixture rest for about 5–10 minutes.
  21. 21. Scoop out portions to form dumplings with a spoon.
  22. 22. Cook the dumplings in gently simmering salted water for about 5 minutes.
  23. 23. Let the cooked dumplings drain.
  24. 24. Remove the tomatoes from the baking tray using a slotted spoon and let them drain.
  25. 25. Place the tomatoes in a large baking dish.
  26. 26. Season the tomatoes in the dish to taste.
  27. 27. Arrange the spinach dumplings on top of the tomatoes.
  28. 28. Sprinkle the dumplings with grated Parmesan.
  29. 29. Bake the dumplings in the oven for about 10 minutes until golden brown.
  30. 30. Cook a test dumpling beforehand and add more breadcrumbs to the quark mixture if it falls apart.

Nutrition per serving